Source Kathy Teige (my wonderful mother)
Preparation Time1 hour
|2-4 whole||chicken, thighs|
|1 sliced thin||onions, yellow|
|1 and 1/2 cup||rice|
|3-4 large cloves||garlic|
|2 tablespoons||cumin, whole|
|2 teaspoons||coriander, whole|
|1-2 tablespoons||lemon juice|
|3 tablespoons||vegetable oil|
1. Brown the chicken thighs in the oil on medium heat. When browned, remove and shred with a fork.
2. Saute the onions in the remaining oil until translucent. Add the cumin, coriander, and garlic and saute until brown.
3. Add the chicken back into the pan, then add the rice (uncooked). Add 2.5 cups of water and the canned chickpeas, unstrained, and simmer until the rice is done.
4. Add lemon juice and salt to taste, serve hot.